Culinary CPR: Warm Brussels Sprouts & Hazelnut Salad

November 23, 2016•26 min

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Warm Brussels Sprout & Hazelnut Salad.Ingredients
12 ounces of fresh brussels sprouts
3/4 c hazelnuts
Shallots, finely minced
1 tablespoons honey
Sherry vinegar
Extra virgin olive oil
3 ounces of bacon or pork belly
Cut the core off the bottom of each sprout to release the leaves. Put the leaves in a bowl. Chop up the core of each sprout. Add the core pieces to the bowl of leaves.Chop hazelnuts or crush with a mortar and pestle. Place in a medium bowl. Add shallots, vinegar, honey and oil. Set bowl to the side.Cook bacon in a cast iron skillet over medium-high heat for about four minutes. Put bacon to the side. Save the grease for the rest of the recipe.Add 2 tablespoons of bacon fat to the bowl of shallots, hazelnuts, honey and liquids. Whisk to combine. Salt and pepper to taste.Place skillet with remaining bacon fat over high heat until lightly smoking. Cook brussels sprouts without stirring for about one minute until they start popping. Stir, cook for one more minute. Remove from heat.Add leaves to mixture. Toss. Top with bacon and serve.
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